Enjoy the flavours of the garden as you sample our refreshing, zingy shrubs. They are the perfect compliment for cocktails and cool, refreshing drinks, with endless flavour combinations and a Kombucha-like tartness.
Enjoying flavours from the garden has never been so fun!
At our recent Twilight at Limberlost event, we enjoyed some delicious flavoured shrubs! Here are our recipes for you to enjoy at home.
Strawberry & Rose Geranium – courtesy of Corinne from The Gourmantic Garden
500gm Strawberries – cut in half
300gm Castor sugar
5 cups Rose Geranium leaves – washed and pat dry
625ml Red Wine Vinegar
- Use a clean glass jar with a tight fitting lid, layer the strawberry halves and rose geranium leaves and top with castor sugar. Give the jar a shake to mix the sugar through the ingredients, seal and place in the fridge overnight.
- Add the red wine vinegar after 24hrs, stir and place back in the fridge.
- Give the jar a shake every day for 1 week, and keep refrigerated.
- After 1 week, strain the shrub through a fine strainer into a clean jar or jug, pressing down on the solids to extract as much liquid as possible.
- The solids can be dehydrated and blitzed into a fine powder to use as garnish in drinks. Alternatively, discard the rose geranium leaves and eat the deliciously flavoured strawberries.
- Store the shrub in a clean jar in the fridge. Lasts for up to one year.
1 cup Blueberries
1 cup Raw Sugar
1 cup Apple Cider Vinegar
- Using a clean jar with a tight fitting lid, place the Blueberries and lightly mash to release juices.
- Add raw sugar and shake jar. Leave at room temperature for 48 hours, shaking the jar occasionally to release juices and dissolve the sugar.
- After 48 hours, add the Apple Cider vinegar and shake to combine.
- Refrigerate for another 3 days, shaking or stirring the ingredients regularly until the sugar is dissolved and the shrub is ready to use. The blueberries can be left in the mix and served, or dehydrated to use as a garnish.
- Serve over ice with Soda water and a splash of orange juice.
Brazilian Cherry, Apple & Cinnamon Shrub
1 cup ripe Brazilian cherries (Eugenia uniflora)
1 Granny Smith Apple – peeled & diced
250gm Raw Sugar
1 cup Apple Cider Vinegar
1 Cinnamon Quill
A clean jar with a tight fitting lid
- De-seed the Cherries and leave in a colander to drain out juice.
- Add to the jar, layer with the diced apple and add the cinnamon quill.
- Top with the raw sugar and mix to blend the ingredients.
- Refrigerate overnight. After 24hrs, add the Apple Cider vinegar and mix to combine.
- Refrigerate for 5 days, occasionally shake the jar to mix ingredients.
- Strain off fruit over a fine strainer and remove cinnamon quill.
- Serve with Ice and Tonic Water.